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Spinach Tomato Feta Salad

For this salad toss the tomatoes, onion, cucumber and pepper with the herbs and half the dressing in a separate bowl, then toss everything together with the spinach. This draws out juices from the tomato and, to a lesser extent, the cucumber; the juices contribute lots of flavor to the salad.


  • 1/2 small red onion optional, sliced
  • 6 ounces baby spinach
  • 1 pound tomatoes cut in wedges or diced
  • 1 small cucumber cut in half lengthwise, then sliced
  • 8 calamata olives pitted and cut in half lengthwise
  • 1 green or red pepper thinly sliced
  • 2 teaspoons chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • Salt to taste
  • 5 tablespoons extra virgin olive oil
  • 2 ounces feta cheese cut in small dice or crumbled


  1. Place the onion in a bowl, cover with cold water and let sit for five minutes. Drain, rinse and dry on paper towels. (The reason for soaking the onion is to wash away some of the compounds that cause the onion flavor to linger in your mouth.) Combine with the tomatoes, cucumber, olives, pepper, dill and mint in a large bowl.
  2. Mix together the lemon juice, salt and olive oil. Toss half of the dressing with the tomato mixture and half with the spinach. Combine everything in one bowl, add the feta, toss together thoroughly and serve.

Recipe Notes

Advance preparation: You can prepare the ingredients and dressing several hours before you toss the salad. Keep them in the refrigerator.


October 2012